I have a cookie recipe for you before Christmas…it’s not unlike my orange gingerbread cake – with its molasses and spices. But this time, there’s a little sugar-coated crunch and you know, it’s a cookie. A Christmas one.
But before we get there, let’s talk basil.
My love of basil runs deep.
It’s just all warm days, simple meals and pesto to me. It takes my brain to a happy place.
I bought this big bundle of basil at the market the other morning and walked around holding it like it was a bouquet of flowers, sneaking a sniff every now and then. Sure, I looked like a crazylady, so what?
This dip is like an Italian version of hummus. I used white cannellini beans, a nice heap of basil, garlic and olive oil. The white beans are naturally creamy, so they make a nice hummus-like spread without too much fuss. This is a great dip to put out as an appetizer or a great spread for a sandwich with fresh tomatoes and mozzarella.
Basil & White Bean Hummus
- 1 can (or 1 1/2 cups) cooked cannellini beans, drained and rinsed – liquid reserved
- a big handful of fresh chopped basil
- 1 clove of garlic
- 1 tablespoon olive oil
- 2-3 tablespoons cannellini bean liquid
- salt & pepper
Place white beans, basil, garlic and olive oil in a food processor. Puree, while gradually adding cooking liquid, a spoonful at a time until your mixture is smooth. Season with salt and pepper and pulse a few more times.
Serve with chopped vegetables, crackers or pita bread.